SCSCSCSCSSSSCSCSCSCSSCSSC
CCC
ONONONONONONONONONONONONONONONONONONONON
NNNNNN
E EEE EEEEEEEE
VAVVAVAVAVAVAVAVAVAVAVAVVAVVVAVVV
AA
RIRRRIRRRIRRRRRR
ATAATAAATATAAAAIAATAAATATAAAATA
IOIOIOIOIO
OOOOOOOO
NSNSNSNSNSNSNSNSNSN
SSS
Strawberry
Shortcakes
These shortcakes are perfect served
as a light summer dessert.
Special equipment
3in (8cm) pastry cutter
Ingredients
4 tbsp unsalted butter, cut into pieces, plus extra
1
(^3) ⁄ 4 cups all-purpose flour, plus extra for dusting
1 tbsp baking powder
½ tsp salt
¼ cup sugar
(^2) ⁄ 3 cup heavy cream, plus extra if needed
For the coulis
1lb 2oz (500g) strawberries, hulled
2–3 tbsp confectioner’s sugar
2 tbsp Kirsch (optional)
For the filling
1lb 2oz (500g) strawberries, hulled and sliced
¼ cup sugar, plus 2–3 tbsp
1 cup heavy cream
1 tsp pure vanilla extract
Method
1 Preheat the oven to 425°F (220°C). Butter
a baking sheet. Sift the flour into a bowl with
the baking powder and salt, and stir in the
sugar. Rub to form crumbs. Add the cream,
tossing; add more, if dry. Add the butter and
rub in with your fingertips to form crumbs.
2 Press the crumbs together to form a ball
of dough. On a floured surface, lightly knead
the dough. Pat out a round,^1 ⁄ 2 in (1cm) thick,
and cut out 6 rounds with the cutter (see
Baker’s Tip). Transfer to the baking sheet and
bake for 12–15 minutes. Cool on a wire rack.
3 For the coulis, purée the strawberries, then
stir in the confectioner’s sugar and Kirsch.
4 For the filling, mix the strawberries and
sugar. Whip the cream until soft peaks form.
Add 2–3 tablespoons of sugar and the
vanilla. Whip until stiff. Cut the cakes in half.
Put the strawberries on the bottom halves,
followed by the cream. Top each with its lid.
Pour the coulis around. Serve immediately.
MAKES
6
15–20
MINS
12–15
MINS
4 WEEKS,
UNFILLED